International Menu Options

Seafood paella, Spain: One mouthful of a steamy
bowl of paella and you’ll be on a beach in Spain — such
is the power of this seafood extravaganza.

Australia: Meat Pie
Australians sure do love their meat pies — they
consume millions of pies annually, taking it on the go
or enjoying it at a cafe. Eat it like locals do by topping it
with warm or chilled tomato sauce.

Lechón, Philippines:
Filipino national dish, lechón is a whole young pig
slow-roasted over charcoal for several hours. The
process makes for tender meat and crispy skin

Bunny chow, South Africa:
Bunny chow is hollowed-out half- or quarter-loaves
of white bread filled with super-spicy curry. The dish
originated in Durban’s Indian community.

Rendang, Indonesia:
Beef is slowly simmered with coconut milk and a
mixture of lemongrass, galangal, garlic, turmeric,
ginger and chilies, then left to stew for a few hours

India:
-Chicken tikka masala
-ALU GOBI-dry dish made with potatoes (aloo),
cauliflower (gobi) and Indian spices. It is yellowish
in color, due to the use of turmeric, and occasionally
contains kalonji and curry leaves. Other common
ingredients include garlic, ginger, onion, coriander
stalks, tomato, peas, and cumin.
-ROGAN JOSH -It consists of braised lamb chunks
cooked with a gravy based on browned onions or
shallots, yogurt, garlic, ginger and aromatic spices
(cloves, bay leaves, cardamom and cinnamon). Its
characteristic brilliant red color traditionally comes
from liberal amounts of dried Kashmiri chillies that
have been de-seeded to reduce their heat: these
chillies are considerably milder than the typical dried
cayenne chillies of Indian cuisine.